This roast squash and chickpea salad with tahini dressing is becoming a favourite winter lunch around ours.
It’s lovely served with the squash still warm from the oven, and keeps well in the fridge. I bring it back to room temperature before serving, and freshen up the seasoning. Continue reading
Having made many a bean salad over the years, I’ve pretty much settled on this version.
I love the combination of smoked paprika, honey and vinegar in the dressing, which elevates the prosaic bean salad to unlikely heights. Continue reading
Once exotic hummus is now a grocery store staple. It is also now considered children’s fare (at least in the UK), along with fish fingers, chipolatas, and those mini Babybel cheeses. Both my girls have always adored sandwiches filled with hummus and sliced black olives.
Other vegetables are getting in on the hummus act too. Butternut squash, red pepper, spinach and beet hummus are all a thing. Call me old fashioned, but if it doesn’t contain chickpeas and tahini, it’s not hummus – it’s a dip. Continue reading
Very spicy delicious chickpeas is one of my favourite curries, and something I’ve been making forever. It seems like an excessive quantity of spices as you’re making it, but in time the sauce transforms into something thick, rich and delicious. Continue reading
This simple tuna chickpea pitta sandwich is one of my lunchtime staples. I find the mix of textures particularly satisfying. It’s also low in fat and high in protein – the kind of food I’m looking for after recent indulgences.
I don’t recall ever eating roasted vegetables when I was growing up – not even roast potatoes. Vegetables were boiled or steamed, possibly mashed, and served with butter. Mum had a wok (not standard kitchen equipment in those days), and would occasionally make a big Chinese stir fry, but roasting vegetables wasn’t on the radar. Continue reading
Falafel are another standby from my student days. With one tin of chickpeas you can produce a dozen crunchy little nuggets to eat alongside a salad, or stuff in a piece of pitta bread with tahini sauce.
Traditionally, falafel are made with uncooked chickpeas or fava beans that have been soaked overnight before being coarsely ground. This results in a nuttier texture than these falafel. While the outsides are crisp, inside they are soft – almost fluffy.